Dabo Kolo (Ethiopian Snack Bread) Recipe-

Ingredients:

Optional, 1 tbsp. honey (or more, if you are going for a really sweet bread)

Note: if you want a non-sweet Dabo Kolo, delete the sugar (and honey); for a spicier Dabo Kolo, increase the berbere seasoning, and if you like you can also add various herbs, like bishop seeds, ground cardamom, koseret, etc., for a more herb-flavored snack. You may want to add a bit more salt for the “herby” and/or spicy versions, too.

Directions:

Preheat your oven to 350°F.

Combine and mix all the dry ingredients (flour, salt, sugar, and berberé) in a mixing bowl.

Add in water, a little at a time, stirring constantly, until you have a thick paste, then remove the mixture from the bowl and transfer it to a floured kneading surface. Knead it for a few minutes and then roll it out with a rolling pin until you have a sheet of thick dough.

Now add the butter, spread all over the sheet, roll the dough up, and knead for another five minutes. Note: if you are going for the sweeter Dabo Kolo, spread the honey all over the sheet at this time, along with the butter, before rolling the dough back up and kneading it again.

Leave the dough in a large ball shape and allow it rest in a cool place for 10 to 12 minutes.

Now again roll the dough out into a round sheet about ¼” to ½” thick (your preference) that will fit into the bottom of your largest skillet.

Heat the skillet (without any oil or grease) over medium heat. Place the dough “pancake” in the skillet and cook, checking to see when the bottom side is browning. When the bottom is a nice golden brown, flip the pancake over and brown the other side.

Once your Dabo Kolo is well browned on both sides, take the skillet off the burner, and remove the bread, then place it on a cutting board and allow to cool.

Cut the bread into bite-sized pieces. You can enjoy some now, while still warm, and your Dabo Kolo snack breads will also keep well for a long time in air-tight containers.

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